Vegetable Packed Tacos
About this Recipe
This versatile recipe can be served over corn shells or in a burrito. Try it as a topping for nachos or a salad. Tip for the seasoning: quadruple the amount and store it in a mason jar for easier future taco nights.
Ingredients
For the Taco Seasoning:
For the Vegetable:
Alternative(s):
Alternative(s):
10m
Prep
15m
Cook
4
Servings
About this Recipe
This versatile recipe can be served over corn shells or in a burrito. Try it as a topping for nachos or a salad. Tip for the seasoning: quadruple the amount and store it in a mason jar for easier future taco nights.
Ingredients
For the Taco Seasoning:
For the Vegetable:
Alternative(s):
Alternative(s):
Preparation
Step 1
Mix the taco spices in a jar. Set aside.
Step 2
Using a food processor with its shred attachment, chop all of the vegetables except the canned tomatoes. Alternatively, chop all the vegetables by hand.
Step 3
Add olive oil to a frying pan. Sauté the vegetables for about 3-5 minutes until they start to get tender.
Step 4
If using meat or tofu, add and cook until browned.
Step 5
Once the vegetable mixture is cooked, add the diced tomatoes (juice included). If using beans, add those now.
Step 6
Add taco seasoning to taste.
Step 7
Serve with toppings of choice.